CN106967505A - It is a kind of to add the method that complex natural antioxidant suppresses corn oil oxidation - Google Patents
It is a kind of to add the method that complex natural antioxidant suppresses corn oil oxidation Download PDFInfo
- Publication number
- CN106967505A CN106967505A CN201710282136.XA CN201710282136A CN106967505A CN 106967505 A CN106967505 A CN 106967505A CN 201710282136 A CN201710282136 A CN 201710282136A CN 106967505 A CN106967505 A CN 106967505A
- Authority
- CN
- China
- Prior art keywords
- corn oil
- natural antioxidant
- rosmarinus officinalis
- officinalis extract
- tea polyphenols
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
Abstract
The present invention provides a kind of complex natural antioxidant that adds and suppresses the method that corn oil is aoxidized.Natural Antioxidant Tea Polyphenol and Rosmarinus officinalis extract compounding are added in corn oil, the oxidative rancidity of corn oil can be delayed.The present invention chooses Tea Polyphenols and Rosmarinus officinalis extract compounding is added in corn oil, and the storage time of corn oil can be extended under certain addition and certain proportioning, and the material of addition is produced minimum influence to the color and luster of corn oil on this basis.The present invention is applied to the storage process of corn oil, can make the extended shelf-life of corn oil to 600 days, peroxide value 2.3mmol/kg.
Description
Technical field
The present invention relates to a kind of method of corn oil processing, and in particular to one kind addition complex natural antioxidant suppresses beautiful
The method of rice bran oil oxidation.
Background technology
During processing, storage, use oxidative rancidity, the especially food rich in unrighted acid can occur for edible oil
It is more easy to occur oxidation deterioration with oil such as corn oil.Not only nutrient is destroyed the edible oil of oxidative rancidity, while can also produce different
Taste and poisonous and harmful substance, harm eater are healthy.Ensure edible oil quality safely, prevent oxidative rancidity turn into food
With the key issue in oil production and storage.In addition to finishing, sealing, nitrogen-filled packaging, addition antioxidant is storage edible oil
Simply, economic and preferable method.Antioxidant can be divided into synthetized oxidation preventive agent and natural, at present using compared with
Many is the synthesis antioxygen such as dibutyl hydroxy toluene (BHT), butylated hydroxy anisole (BHA) and tert-butylhydroquinone (TBHQ)
Agent, they are to preventing edible oil oxidative rancidity to have certain effect.But animal experiment shows, BHA, BHT have certain poison
Property and carcinogenesis, TBHQ is there is also carcinogenic possibility under certain environment, and therefore, China allows TBHQ to be added as food
The highest usage amount of agent is 0.2g/kg, along with people are to synthesizing the suspection of food additives and repelling psychology, synthesizes these
The use of antioxidant is restricted, and to its addition, all there are strict requirements for many countries, so safe, oxidation resistance
By force, the natural having no toxic side effect is of increasing concern.
Natural mainly has spice (main antioxidant component is phenols and its derivative), Chinese herbal medicine, tealeaves
(rich in the Tea Polyphenols based on catechin), foodstuff raw material (cereal and edible oil and fat, vegetable class plant) etc..Tea Polyphenols has
There are a series of functions such as anticancer, anti-aging, radioresistance, removing human free radical, hypoglycemic, lowering blood pressure and blood fat and sterilization.Fan
Repeatedly fragrant extract has the effect such as anti-oxidant, anticancer, antibacterial, antiviral, anti-inflammatory, antithrombotic, antidepression.Natural has
The features such as having safe efficient, nontoxic, while having different physiological roles again, can not only effectively slow down edible oil oxidative rancidity, prolong
Its long shelf life, and the generation of a variety of diseases of human body and sub-health state can be prevented, improve eater the general level of the health and
Quality of life, more avoids the food-safety problem that synthetized oxidation preventive agent is brought.Therefore, replaced with natural and synthesized
Antioxidant would is that the main trend of edible oil industry development from now on.
The content of the invention
Natural Antioxidant Tea Polyphenol and Rosmarinus officinalis extract compounding are added in corn oil by the present invention, can delay jade
The oxidative rancidity of rice bran oil, can guarantee that the safety of edible oil and fat again.And the antioxidant properties for extracting from natural materials are more stable,
The nutriment in corn grease can be increased.The present invention chooses Tea Polyphenols and Rosmarinus officinalis extract compounding is added to corn oil
In, the storage time of corn oil can be extended under certain addition and certain proportioning, and make the thing of addition on this basis
The color and luster of confrontation corn oil produces minimum influence.It suitable for the storage process of corn oil, can prolong the shelf-life of corn oil
Length was to 240 days.
Embodiment
Embodiment one：A kind of method for adding complex natural antioxidant suppression corn oil oxidation passes through following step
It is rapid to realize：
Step one：Added in corn oil grease total amount mass fraction 0,0.005%, 0.010%, 0.015%,
0.020% (w/w) Tea Polyphenols and Rosmarinus officinalis extract.Wherein the ratio of Tea Polyphenols and Rosmarinus officinalis extract is 3:1、2:1、1:
1、1:2、1:20min is stirred under 3, mixing speed 10r/min.Step 2：Determine oil peroxidation value.
Embodiment two：Difference of the present embodiment from embodiment one is the Tea Polyphenols in step one
Addition with Rosmarinus officinalis extract is grease total amount mass fraction 0.005%, 0.010%, 0.015% (w/w), other steps
It is identical with embodiment one.
Embodiment three：Difference of the present embodiment from embodiment one is the Tea Polyphenols in step one
Ratio with Rosmarinus officinalis extract is 2:1、1:1、1:2, other steps are identical with embodiment one.
Claims (3)
1. a kind of method for adding complex natural antioxidant suppression corn oil oxidation is realized by following steps：
Step one：Accurately weigh 100g corn oils in beaker, addition grease total amount mass fraction 0,0.005%, 0.010%,
0.015%th, 0.020% (w/w) Tea Polyphenols and Rosmarinus officinalis extract, the wherein ratio of Tea Polyphenols and Rosmarinus officinalis extract are 3:
1、2:1、1:1、1:2、1:20min is stirred under 3, mixing speed 10r/min；Step 2：Determine oil peroxidation value.
2. a kind of complex natural antioxidant that adds according to claim 1 suppresses the method that corn oil is aoxidized, its feature
The addition for being Tea Polyphenols in step one and Rosmarinus officinalis extract is grease total amount mass fraction 0.005%, 0.010%,
0.015% (w/w).
3. a kind of complex natural antioxidant that adds according to claim 1 suppresses the method that corn oil is aoxidized, its feature
The ratio for being the Tea Polyphenols in step one and Rosmarinus officinalis extract is 2:1、1:1、1:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710282136.XA CN106967505A (en) | 2017-04-26 | 2017-04-26 | It is a kind of to add the method that complex natural antioxidant suppresses corn oil oxidation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710282136.XA CN106967505A (en) | 2017-04-26 | 2017-04-26 | It is a kind of to add the method that complex natural antioxidant suppresses corn oil oxidation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106967505A true CN106967505A (en) | 2017-07-21 |
Family
ID=59333878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710282136.XA Pending CN106967505A (en) | 2017-04-26 | 2017-04-26 | It is a kind of to add the method that complex natural antioxidant suppresses corn oil oxidation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106967505A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107828508A (en) * | 2017-12-08 | 2018-03-23 | 四川理工学院 | The antioxidizing antistaling agent and its preservation method of a kind of tea-seed oil |
| CN108338217A (en) * | 2018-01-29 | 2018-07-31 | 蚌埠市江淮粮油有限公司 | A kind of health-care corn oil |
| CN110915942A (en) * | 2019-12-27 | 2020-03-27 | 河南国家油脂储备库有限公司 | Natural nutritional healthy edible oil and preparation method thereof |
| CN112438329A (en) * | 2020-11-25 | 2021-03-05 | 河南爱厨植物油有限公司 | Edible oil added with natural antioxidant and preparation method thereof |
| CN113170824A (en) * | 2021-05-20 | 2021-07-27 | 中粮福临门食品营销有限公司 | Method for screening frying oil and natural antioxidant for improving oil stability |
| CN116042314A (en) * | 2022-12-30 | 2023-05-02 | 华南理工大学 | Antioxidant vegetable oil added with natural polyphenol and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| WO2009013757A1 (en) * | 2007-07-26 | 2009-01-29 | Frutarom Ltd. | Composition for protecting oils and fat |
| CN101803787A (en) * | 2010-04-15 | 2010-08-18 | 周杰超 | High-efficiency compound food antioxidant |
| CN102283295A (en) * | 2010-06-17 | 2011-12-21 | 丰益(上海)生物技术研发中心有限公司 | Edible blend oil as well as preparation method and application thereof |
| CN104366654A (en) * | 2014-01-13 | 2015-02-25 | 海南舒普生物科技有限公司 | New rosemary composite natural antioxidant |
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2017
- 2017-04-26 CN CN201710282136.XA patent/CN106967505A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009013757A1 (en) * | 2007-07-26 | 2009-01-29 | Frutarom Ltd. | Composition for protecting oils and fat |
| CN101803787A (en) * | 2010-04-15 | 2010-08-18 | 周杰超 | High-efficiency compound food antioxidant |
| CN102283295A (en) * | 2010-06-17 | 2011-12-21 | 丰益(上海)生物技术研发中心有限公司 | Edible blend oil as well as preparation method and application thereof |
| CN104366654A (en) * | 2014-01-13 | 2015-02-25 | 海南舒普生物科技有限公司 | New rosemary composite natural antioxidant |
Non-Patent Citations (2)
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| 杜纪权等: "迷迭香提取物在玉米油中的抗氧化作用研究", 《现代食品科技》 * |
| 韩淑琴等: "天然抗氧化剂在食用油中的应用与研究", 《保鲜与加工》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107828508A (en) * | 2017-12-08 | 2018-03-23 | 四川理工学院 | The antioxidizing antistaling agent and its preservation method of a kind of tea-seed oil |
| CN108338217A (en) * | 2018-01-29 | 2018-07-31 | 蚌埠市江淮粮油有限公司 | A kind of health-care corn oil |
| CN110915942A (en) * | 2019-12-27 | 2020-03-27 | 河南国家油脂储备库有限公司 | Natural nutritional healthy edible oil and preparation method thereof |
| CN112438329A (en) * | 2020-11-25 | 2021-03-05 | 河南爱厨植物油有限公司 | Edible oil added with natural antioxidant and preparation method thereof |
| CN113170824A (en) * | 2021-05-20 | 2021-07-27 | 中粮福临门食品营销有限公司 | Method for screening frying oil and natural antioxidant for improving oil stability |
| CN116042314A (en) * | 2022-12-30 | 2023-05-02 | 华南理工大学 | Antioxidant vegetable oil added with natural polyphenol and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170721 |
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| RJ01 | Rejection of invention patent application after publication |